STRAWBERRY CONCENTRATE SPECIFICATIONS

 PHYSICAL‐CHEMICALS

º Brix (uncorr)                    64.0 - 66.0

Acidity (%w/w) ACA          7.0 - 8.0

pH ( pH units )                   3.0 Max

ORGANOLEPTICS

 Color                         Typical 

  Taste           Typical not cooked

     Flavor         Typical of fresh fruit 

MICROBIOLOGICS

                                 Aseptic ( Not detected )      

Total count (CFU/mL)   Not Detected   

Yeats (CFU/mL)         Not Detected     

Moulds (CFU/mL)      Not Detected  

 PHYSICAL‐CHEMICALS

º Brix (uncorr)                    54.0 - 56.0

Acidity (%w/w) ACA        1.0 - 1.6

Pulp   (% v/v)                    30% - 40%

pH ( pH units )                  3.0 - 3.8

Viscosity Bostwick               4.0 - 9.0

ORGANOLEPTICS

 Color                         Typical 

  Taste           Typical not cooked

     Flavor         Typical of fresh fruit 

MICROBIOLOGICS

Total count (CFU/mL)    <10

Yeats (CFU/mL)      <10

Moulds (CFU/mL)  <10 

 PHYSICAL‐CHEMICALS

º Brix (uncorr)                  28.0 - 31.0

Acidity (%w/w) ACA          1.0 - 2.0

pH ( pH units )                  4.0 Max

ORGANOLEPTICS

 Color                         Typical 

  Taste           Typical not cooked

     Flavor         Typical of fresh fruit 

MICROBIOLOGICS

                            Aseptic  

Total count (CFU/mL)    <1

Yeats (CFU/mL)      <1

Moulds (CFU/mL)  <1

 PHYSICAL‐CHEMICALS

º Brix (uncorr)                 30.0 - 33.0

Acidity (%w/w) ACA          1.0 - 2.0

pH ( pH units )                  4.0 Max

ORGANOLEPTICS

 Color                         Typical 

  Taste           Typical not cooked

     Flavor         Typical of fresh fruit 

MICROBIOLOGICS

                            Aseptic  

Total count (CFU/mL)    <1

Yeats (CFU/mL)      <1

Moulds (CFU/mL)  <1

 PHYSICAL-CHEMICAL

Brix (ºuncorr)    16,5 - 19,5

Acidity            0,8 - 1,2

pH                  3,8 Max

ORGANOLEPTIC

Taste      Typical not cooked

Flavour     Typical of fresh fruit

Colour                      Typical

MICROBIOLOGICAL

Total Count     < 1 CFU/ml

Yeast              < 1 CFU/ml

Moulds            < 1 CFU/ml

 PHYSICAL-CHEMICAL

Brix (ºuncorr)   7.0 - 9.0

Acidity            0.5 - 1.15

pH                  4.0 Max

           Bostwick      (20ºC)≤ 20 cm/30s 

Pulp %              20-50%

ORGANOLEPTIC

Taste      Typical not cooked

Flavour     Typical of fresh fruit

Colour                      Typical

MICROBIOLOGICAL

Total Count     < 1 CFU/ml

Yeast              < 1 CFU/ml

Moulds            < 1 CFU/ml